Indian Semolina Cake
Ingredients
- Ingredients
- 500 grams sugar
- 1 pc Cinnamon stick (about 4 cm)
- 1 Lime (juiced)
- 125 grams butter
- 500 grams container Yogurt (0.1% fat)
- 4 eggs
- 1 tsp Lime zest
- 1 Vanilla bean (seeds)
- 80 grams Dried apricot (coarsely chopped)
- 1 packet Baking powder
- 500 grams Semolina flour
- butter (for the pan)
- Semolina flour (for the pan)
- 2 tsps ground Pistachio
- ¼ tsp ground Rose petal
- 4 Tbsps Coconut flakes
Preparation steps
Bring 400 grams (approximately 2 cups) sugar to a boil in a pot with the cinnamon stick and 750 ml (approximately 3 1/4 cups) of water over high heat. Cook uncovered for 5 minutes. Pour in lime juice, stir and allow to cool.
Preheat the oven to 180°C (approximately 350°F). Melt the butter in a saucepan and let cool. Pour the yogurt into a mixing bowl. Add eggs, remaining sugar, lime zest, vanilla extract and melted butter. Stir with a whisk thoroughly until the sugar has dissolved. Then stir in the coarsely chopped apricots.
Mix baking soda and semolina floer. Combine with all other cake ingredients in the bowl and mix thoroughly. Grease the pan (26 cm diameter/approximately 10 inches) with butter and sprinkle with semolina. Add the batter, smooth the surface and bake until golden brown, about 45 minutes.
Allow cake to cool briefly, then brush with the sugar solution (brushing on gradually, allowing to soak in). Top with the pistachios, rose petals and coconut flakes. Allow to cool and serve cut into pieces.
